2. The Robbers
Written by John Carey
Starring John Carey, John Montgomery, Judy McMahon, Bonnie DeForest

3. Musical Guest: Carol Mikoda
Driven to the Differences
Written and sung by Carol Mikoda

4. Perils of Paul
Paul relies on his friend Davis to save him from repercussions from his love, Betty, his wife.
Episode: Lost Shoe
Written by Bree Harvey
Starring: John Carey, John Montgomery, Bree Harvey

5. Short Tall Tale
Can a couple get together and see “Eye to Eye.”
By John Montgomery
Starring Kate Murray, John Montgomery

6. Follow that Phone App
Written by John Montgomery
Starring Bree Harvey , John Montgomery and Bonnie DeForest

KBKabaret Week 111 Podcast Promo Show Notes

A Kallaballo of Variety in Parlor CityA Halloween Spooktacular Special
Upstate New York: Leatherstocking Region
Show contains original skits, observations, music, and even recipes
Producer, Host, and Head Writer: Bree Harvey

KBKabaret Week 106 Podcast Promo Show Notes

A Kallaballo of Variety in Parlor City
Upstate New York: Leatherstocking Region
Show contains original skits, observations, music, and even recipes
Producer, Host, and Head Writer: Bree Harvey
Actors: Bree Harvey, Kate Murray, Judy McMahon, Charles Berman, John Carey, and John Montgomery.

Make homemade veggie burgers in a snap with precooked lentils. We like the black beluga variety from Archer Farms, with no added salt. Brown lentils can be substituted but tend to be more moisture-dense and may require additional breadcrumbs to help bind the burgers.

Directions:

1. Preheat broiler.
2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes or until onion is tender. Remove from heat.
3. Place 1 bun in a food processor; process until coarse crumbs form. Remove breadcrumbs from food processor; set aside.
4. Combine mushrooms, lentils, 2 teaspoons mustard, and the next 3 ingredients (through salt) in food processor; pulse to combine.
5. Combine onion mixture, breadcrumbs, mushroom mixture, and egg in a large bowl, stirring well. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Add the remaining 2 teaspoons oil to pan; swirl to coat. Add patties; cook for 4 minutes on each side or until browned. Remove patties from pan; arrange in a single layer on a baking sheet. Sprinkle patties evenly with cheese. Place under broiler for 2 minutes or until cheese is softened.
6. Combine canola mayonnaise and remaining 2 teaspoons mustard in a small bowl. Spread the top half of each of the remaining 4 buns with 2 teaspoons mayonnaise mixture. Top each bottom half of bun with 1 patty. Divide arugula evenly among burgers; top with top half of bun, mayonnaise-coated side down.

Directions:

1. Preheat oven to 350°F.
2. Bring a large pot of salted water to a boil.
3. Add pasta and cook according to package directions. Drain in colander and return to stockpot.
4. Melt butter over medium heat in large saucepan.
5. Once melted, add shallots and sauté until soft.
6. Add flour and stir for 1 minute until combined.
7. Whisk in milk.
8. Bring to a slight boil, whisking constantly.
9. Add cream, Dijon, both cheeses, salt, and pepper.
10. Remove pan from heat.
11. Stir together until all cheese is melted.
12. Mix in pasta and lobster.
13. Pour into a large baking dish.
14. Bake until golden. This will take about 20–25 minutes.
15. Serve with chives on top.

Tip:

How to cook a lobster: It’s so much easier than you think. If you can boil water then you can cook a lobster. Start with a live lobster. Fill a large pot with water, salt, a sliced lemon, and some fresh dill. Once the water is boiling, drop the lobster in head first. Cover the pot and boil for about 15 minutes (for an average-sized 1¼ lb lobster). It will be bright red and the tail will be curled. Take it out of the water. Do not rinse, but simply let it cool down to room temperature.

Directions:

1. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
2. Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.
3. The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.